This is the type of salad you want to eat for dinner, and then save a portion of it so you can have the rest for lunch the next day.
Baker Eric Schedler mills five different grains in-house. On the show, we watch the process and then we bake a pie with a kamut pie dough.
This thick, creamy stew features 12 "grains" to represent the Twelve Apostles and cod to denote Jesus, a meal befitting Ecuador's elaborate Lenten traditions.
New research calculates the greenhouse gas emissions involved in making bread. The vast majority of emissions come from one step in the process: farming.
Faced with water shortages, one Indian state is re-introducing drought tolerant millets to people's diets.
This humble dish was one of the first ways humans learned to unlock the nutrition in grains. Now, chefs are embracing its sumptuous, delicious possibilities.
A small but growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.
American farmers are the world’s largest soybean exporters and China is the largest buyer. If that market collapsed it would trigger a global decline in prices.
Cereal sales are in decline and Kellogg's is feeling the slump.
Put the rice away! Make red beans and kamut instead.
Tasting is believing at Mother Hubbard's Cupboard. Kayte Young shows patrons how easy and inexpensive it is to prepare healthy and delicious meals.
Under new ownership, Sanlu is attempting to rebrand with organic grains. The question is will Chinese consumers buy in?
The USDA has decided to allow more meat and grains in school lunches after outcry by school administrators.
In anticipation of the upcoming Child Nutrition Act, some schools are already featuring healthier options. But do vending machines have a place?
Sweet apricots and succulent cucumbers come together with quinoa in this deliciously satisfying yet simple side dish.
First Lady Michelle Obama and the USDA unveil a new nutrition icon that aims to emphasize the importance of portion size when determining what to eat.